I'm gloating over a new discovery. As I indicated yesterday, we're in the midst of a pre-holiday slimdown around here and the South Beach regimen doesn't allow bread in any way shape or form. I was at a loss on what to do with the meatloaf on the menu for dinner last night until I had an epiphany of sorts.
Extra-lean ground beef will almost guarantee a dry puck like meatloaf unless additional moisture and binders are added to it. Given bread crumbs are out of the question at the moment, I subbed chopped mushrooms, sun dried tomatoes, and finely chopped onions instead. Extra herbs in the form of fresh basil, garlic and onion powder along with a smidge of white wine and a smatter of crumbled feta cheese and we were well on our way to the sublime. In the interest of portion control I packed the ground yum into little 3/4 cup loaf pans and the result is what you see.
Moist, intensely flavored and really satisfying accompanied by a salad and some good for us veggies, it hardly felt like diet food at all. Uh, except for the ice water in the wine glass that is.
Meatloaf with Mushrooms and Sundried Tomatoes (an original from JBug’s Kitchen Antics)
1 pound extra lean ground beef (or ground chicken or turkey)
4 sun dried tomatoes, finely chopped
1 cup finely chopped mushrooms
1/2 small onion, finely chopped
2 tablespoons chopped fresh basil
1/2 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried Italian herbs
1/4 cup dry white wine
1/2 cup crumbled feta cheese
Preheat oven to 350. In a large bowl gently mix all ingredients together. Pack into 6 muffin tins or 4 small loaf pans. Bake for 35 minutes. Remove from oven and let rest for 10 minutes before unmolding. Makes 4 servings.
A year ago - Hungarian Hot Sausage and Lentil Soup
Two years ago - Rockin' Moroccan Stew